In a medium bowl, combine warm water with sugar and active dry yeast. Allow it to sit for about 5 minutes until frothy.

In a large bowl, whisk together flour, salt, and Italian herbs until well combined.

Pour the yeast mixture into the dry ingredients, followed by olive oil. Stir until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour until doubled in size.

Once risen, punch down the dough, roll it into a rectangle, and shape as desired.

Brush the top with olive oil, add mozzarella, Parmesan, and extra herbs, then press gently.

Cover and let rise for another 30 minutes.

Preheat oven to 375°F. Bake the loaf for 25-30 minutes until golden brown.

Remove from oven and cool on a wire rack for 15 minutes before slicing.